Recipe: Summer Salad Power Bowl

5.0 from 1 reviews
Summer Salad Power Bowl
Recipe type: Entree
Serves: 2
  • 1 (16-ounce) bag of mixed greens (spinach, romaine, arugula, etc)
  • 8 ounces broccoli florets, cut
  • ¼ cup cilantro, chopped
  • ½ cup green onions, diced
  • ½ cup pineapple, diced
  • ½ cup blueberries
  • ½ cup grape tomatoes
  • 15-20 medium shrimp, peeled and deveined
  • 1 tbsp lemon pepper
  • 1 tsp flax oil
  • ¼ cup olive oil
  • ⅛ cup apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • ½ clove garlic, pressed, grated, or finely minced
  • Pinch of grated ginger
  • 1 packet of Stevia (optional)
  1. Preheat the oven to 350°F.
  2. Place the shrimp in a bag with the flax oil and lemon pepper; shake the bag to coat evenly.
  3. Place the shrimp on a greased baking dish and bake for 20 minutes.
  4. In a large bowl, place the greens and add cilantro, green onions, pineapple, blueberries and tomatoes on top.
  5. In a medium mixing bowl, combine the last 7 ingredients to make the dressing.
  6. Add shrimp to the greens and drizzle with the dressing; toss to coat evenly.

I tend to play around a lot with salad. I try to use fruits and vegetables that are readily available for the season. So what better combo than blueberry and pineapple for summer! I also like to play around with vinaigrette dressings. Try adding different seasonings to your oil and vinegar until you come up with a combo you like. Hope you enjoy!

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